On Mon, 29 Jan 2018 18:19:51 -0500, Boron Elgar
> wrote:

>On Mon, 29 Jan 2018 14:28:49 -0700, U.S. Janet B. >
>wrote:
>
>>On Mon, 29 Jan 2018 15:49:43 -0500, Boron >
>>wrote:
>>
>>>On Mon, 29 Jan 2018 10:52:31 -0700, U.S. Janet B. >
>>>wrote:
>>>
>>>>On Mon, 29 Jan 2018 17:07:35 GMT, "l not -l" > wrote:
>>>>
>>>>>
>>>>>On 29-Jan-2018, Nancy2 > wrote:
>>>>>
>>>>>> Just mayo, salt &a pepper for me. But I put a couple big dill
>>>>>> pickle
>>>>>> "sandwich slicesslices in it. Or instead, sometimes just crisp
>>>>>> iceberg
>>>>>> lettuce. For me, anything else just messes it up. OTOH, if
>>>>>> onions
>>>>>> didn't affect my tummy so negatively, a nice crisp white onion
>>>>>> slice
>>>>>> would be added sometimes for variety.
>>>>>>
>>>>>> I have a new loaf of rye bread, so this reminds me of one of my
>>>>>> favorite lunches...egg salad on rye.
>>>>>And now, you've reminded me of one of my favorites - chopped bbq
>>>>>mutton on rye with a nice slice of sweet onion. I'll have to
>>>>>pull a package of bbq mutton from the freezer and have one
>>>>>tomorrow for supper. With slaw on the side.
>>>>
>>>>I would have never thought of bbq meat as a pairing with rye bread.
>>>>Just bbq'd or with a sauce of some kind?
>>>> I'll keep that in mind.
>>>>Janet US
>>>
>>>Corned beef and pastrami are great on rye, too, and they are the
>>>Eastern European equivalents of 'cue.
>>
>>You could tell I was responding from my German background, eh? (or
>>middle American background) Not much corned beef and pastrami
>>where/when I grew up. But I agree, excellent on rye bread.
>>Janet US
>
>
>And I have to make some more. We just finished up the last loaf of rye
>I made, although there is plenty of brioche.

I'm several loaves ahead with both my favs breads right now. I'm
thinking I will start on the Milwaukee Rye next. What kind of rye do
you do?
Janet US